Peanut Butter-Banana Muffins
I have a confession. I am way too much of a perfectionist when it comes to this blog…and it is keeping me from blogging. Apart from the fact that the summer season keeps my schedule inundated with spa work and private massage clients, my main excuse for not blogging is the perfectionist block.
I have such high expectations for every element of my blog post, from the photos to the content I think I am just putting too much pressure on myself. My most recent block came from the fact that I told myself I was going to get a new camera with the prize money that I won in the Hail Merry t-shirt design contest. Little did I know, SLR cameras are expensive! So, I am needing to save up a little additional money for that special camera… In the meantime I am not going to allow myself to keep making these excuses.
Every so often someone I know compliments me on my blog…I had no idea they were following it! (Hello!) It is inspiration to keep sharing my recipes and connecting with all of you out there. Thanks for the positive feedback and gluten-free lovin’.
Second confession: I am addicted to muffins. You might have noticed the abundance of muffin recipes on my blog, or the fact that I have shared my affinity for Saturday morning muffins. Well it is Saturday again, and I have come up with a new muffin that I have instantly fallen in love with.
It all started with a post-farmer’s-market’smoothie. I decided to blend up a chocolate-peanut-butter smoothie and somehow started playing around with delicious combinations in my head. It didn’t take long until my mind skipped to the beauty of peanut butter and banana…and ooooh, that would be yummy in a muffin! Voila! Now it is in a muffin, and those muffins are delicious. Too good to let my perfectionist block prevent me from sharing them.
Peanut Butter Banana Muffins
Preheat the oven to 350 F.
Prepare your muffin tin with muffin cups.
Combine the egg and agave together in a medium bowl until completely mixed. Next add the pureed banana, coconut oil, and peanut butter and mix thoroughly.
In a separate bowl combine the dry ingredients: buckwheat flour, almond flour, baking soda, baking powder, and salt.
Next add the liquid mixture to the dry mixture and stir until combined.
Pour the batter into the individual muffin cups and cook in the oven for about 22 – 25 minutes. Test with a knife in the center of one of the muffins to see if it is done. The muffins will be moist, but knife should be mostly clean when it comes out.
Cool the muffins on a rack.
[/print_this]Do you have any advice for the perfectionist blogger?